{"id":1052,"date":"2025-03-03T15:07:05","date_gmt":"2025-03-03T14:07:05","guid":{"rendered":"https:\/\/barettosanvigilio.it\/story\/"},"modified":"2025-03-17T17:14:24","modified_gmt":"2025-03-17T16:14:24","slug":"story","status":"publish","type":"page","link":"https:\/\/barettosanvigilio.it\/en\/story\/","title":{"rendered":"Story"},"content":{"rendered":"\t\t
\n\t\t\t\t
\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Story<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t

\"The Baretto di San Vigilio is a romantic and refined gem that tells the story of a family and its owner.\"<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

The love for beautiful things. The first impressive thing is the place itself, an enchanted landscape, with colors that mark the seasons and leave visitors breathless. The Baretto, in via Castello in Bergamo Alta, is a romantic and refined gem, an elegant location that tells the story of a family, who made the Baretto a meeting place for the Bergamaschi and a place to discover for the tourists. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t

First memories<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

“The first memory is from 1965. There are the words of a family, the voice of my mother Antonietta, who asks me, \u201cBut how is it up there?\u201d says Beppe Acquaroli. The question is addressed to him, a 6-year-old boy. His father Tito had taken him with him to discover the then Bar of San Vigilio. In essence, he was already running one in Colognola, the Bar degli Amici. Still, as a second job, Tito rented jukeboxes, and that day he had to pick one up in a bar in Citt\u00e0 Alta that would close closed soon. \u00abMy father took me with him, it was a summer weekday \u2013 Beppe remembers \u2013 and at my mother\u2019s question I simply answered, \u201cit\u2019s always holiday there.\u201d We moved to San Vigilio to never leave this place again.\u00bb For Beppe, it is still like that: \u00abWe maintain the passion of that beginning, the love for hospitality, that sense of celebrating our guests, in a place and in an atmosphere that has been curated to the smallest details.” <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

\u201cWe moved to San Vigilio to never leave this place again, to maintain the passion for hospitality\u201d<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t

The evolution through the years<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Every day or moment spent at Baretto for Beppe is special. \u00abActually \u2013 he smiles \u2013 for \u201cBeppe del Baretto,\u201d as everyone in Bergamo calls me and knows me under this name. That day in 1968, I was six years old, and I washed my first glass. Since then, the Bar in San Vigilio became Baretto, naturally, as the people of Bergamo called it.\u00bb A historic place, a meeting point of relationships and lives that have passed here. Pieces of history of this place, which has been renewed and in 1988 transformed into a restaurant: \u00abI felt that it was time to develop a more articulated offer.\u00bb A Cuisine linked to our territory, \u00abwith contaminations that are part of my culture and my way of being: Bergamo, but also inspirations around Italy and the world, with a special passion for France.\u00bb The Parisian bistros as well as that ancient and bohemian vibes of places of the heart like the Harry\u2019s Bar in Venice and the Caf\u00e9 de Flore in Paris. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Culture and family<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

\u00abThe Baretto di San Vigilio is this: history and culture, the scent of France, the expression of a family and moments that have followed one another over time.\u00bb Beppe continues. A bistro, with an excellent wine cellar, recognized and awarded by guides, with over 500 labels: \u00abThanks to my curiosity and the fact that wine is my first great passion, I look not only for the famous labels but for good wine, even from small vigneron. Burgundy has an important role in my cellar, but I have a great attention for the wines from Bergamo that never lack.\u00bb Combined with the cuisine, the care, the respect for the materials, experimenting with new techniques, aimed at exalting the essential flavors. \u00abBergamo is told through the recipes of our land, from the rabbit alla bergamasca to the taleggio cheese fondue or polenta. But what is never missing are the casoncelli: a rediscovery for the Bergamaschi, a new flavor for the tourist.\u00bb Prepared according to Grandma Pina\u2019s recipe: \u00abThey are handmade, with the butter from Orobie mountains, the formai de mut cheese and with the breadcrumbs in the dough. It is a recipe that represents me, that tells my story.\u00bb Together with the pastry dumpling and escarole with taleggio cheese fondue and black truffle: \u00abThe escarole grown in Borgo Canale, it is the same escarole I always ate as a child. It grows outside greenhouses thanks to the special microclimate of this area, which also allows you to eat outdoors all year round\u201d. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

\u00abBaretto is this: history and culture, the scent of France, the expression of a family and moments that have followed one another over time\u00bb<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t

Love for details<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

The terrace and its incredible view \u2013 to enjoy in winter with blankets, in summer in the shade of lime trees. And the indoor, renovated in 1995 that maintains ancient elements with the modernity of a counter that welcomes and embraces the room. \u00ab It is a space that has no walls and the modern, white, full of food counter is the soul of the bar, a fresh and vital expression. It tells about all the work behind our menu, expresses our passion. All around, the walls with oak wood paneling, terracotta floors and antique ceilings.\u00bb <\/p>

<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

There is a romantic, exciting atmosphere, \u00abthat is born from the details, from the sense of care, in a microcosm of intertwining sensations: every object, every gesture is a story. A piece of us and our guests,\u00bb explains Beppe Acquaroli, who, together with his sons, collects new stories every day at the Baretto. \u00abAmong my favorite memories, there is the music of a little orchestra that, on July 11, 1991, played to welcome the first carriage of the Funicolare di San Vigilio. Funicolare reopened after 20 years of abandonment and after an important renovation, and that jazzy melody inaugurated not only that service, but also the rebirth of San Vigilio\u00bb. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t
First memories <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\ticona\/up<\/title>Created with Sketch.<\/desc><\/polygon><\/g><\/g><\/svg><\/span>\n\t\t\ticona\/down<\/title>Created with Sketch.<\/desc><\/polygon><\/g><\/g><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

\u00abThe first memory is from 1965. There are the words of a family, the voice of my mother Antonietta, who asks me, \u201cBut how is it up there?\u201d says Beppe Acquaroli. The question is addressed to him, a 6-year-old boy. His father Tito had taken him with him to discover the then Bar of San Vigilio. In essence, he was already running one in Colognola, the Bar degli Amici. Still, as a second job, Tito rented jukeboxes, and that day he had to pick one up in a bar in Citt\u00e0 Alta that would close closed soon. \u00abMy father took me with him, it was a summer weekday \u2013 Beppe remembers \u2013 and at my mother\u2019s question I simply answered, \u201cit\u2019s always holiday there.\u201d We moved to San Vigilio to never leave this place again.\u00bb For Beppe, it is still like that: \u00abWe maintain the passion of that beginning, the love for hospitality, that sense of celebrating our guests, in a place and in an atmosphere that has been curated to the smallest details.\u00bb <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

\n\t\t\t\t\n\t\t\t\t\t
The evolution through the years <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\ticona\/up<\/title>Created with Sketch.<\/desc><\/polygon><\/g><\/g><\/svg><\/span>\n\t\t\ticona\/down<\/title>Created with Sketch.<\/desc><\/polygon><\/g><\/g><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Every day or moment spent at Baretto for Beppe is special. \u00abActually \u2013 he smiles \u2013 for \u201cBeppe del Baretto,\u201d as everyone in Bergamo calls me and knows me under this name. That day in 1968, I was six years old, and I washed my first glass. Since then, the Bar in San Vigilio became Baretto, naturally, as the people of Bergamo called it.\u00bb A historic place, a meeting point of relationships and lives that have passed here. Pieces of history of this place, which has been renewed and in 1988 transformed into a restaurant: \u00abI felt that it was time to develop a more articulated offer.\u00bb A Cuisine linked to our territory, \u00abwith contaminations that are part of my culture and my way of being: Bergamo, but also inspirations around Italy and the world, with a special passion for France.\u00bb The Parisian bistros as well as that ancient and bohemian vibes of places of the heart like the Harry\u2019s Bar in Venice and the Caf\u00e9 de Flore in Paris. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

\n\t\t\t\t\n\t\t\t\t\t
Culture and family <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\ticona\/up<\/title>Created with Sketch.<\/desc><\/polygon><\/g><\/g><\/svg><\/span>\n\t\t\ticona\/down<\/title>Created with Sketch.<\/desc><\/polygon><\/g><\/g><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

\u00abThe Baretto di San Vigilio is this: history and culture, the scent of France, the expression of a family and moments that have followed one another over time.\u00bb Beppe continues. A bistro, with an excellent wine cellar, recognized and awarded by guides, with over 500 labels: \u00abThanks to my curiosity and the fact that wine is my first great passion, I look not only for the famous labels but for good wine, even from small vigneron. Burgundy has an important role in my cellar, but I have a great attention for the wines from Bergamo that never lack.\u00bb Combined with the cuisine, the care, the respect for the materials, experimenting with new techniques, aimed at exalting the essential flavors. \u00abBergamo is told through the recipes of our land, from the rabbit alla bergamasca to the taleggio cheese fondue or polenta. But what is never missing are the casoncelli: a rediscovery for the Bergamaschi, a new flavor for the tourist.\u00bb Prepared according to Grandma Pina\u2019s recipe: \u00abThey are handmade, with the butter from Orobie mountains, the formai de mut cheese and with the breadcrumbs in the dough. It is a recipe that represents me, that tells my story.\u00bb Together with the pastry dumpling and escarole with taleggio cheese fondue and black truffle: \u00abThe escarole grown in Borgo Canale, it is the same escarole I always ate as a child. It grows outside greenhouses thanks to the special microclimate of this area, which also allows you to eat outdoors all year round\u201d.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t\t

\n\t\t\t\t\n\t\t\t\t\t
Love for details <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\ticona\/up<\/title>Created with Sketch.<\/desc><\/polygon><\/g><\/g><\/svg><\/span>\n\t\t\ticona\/down<\/title>Created with Sketch.<\/desc><\/polygon><\/g><\/g><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

And here is the inside and outside of the Baretto: the outside and its incredible view–in winter with the covers, in summer in the shade of the linden trees; the inside renovated in 1995 that retains old elements with the modernity of a counter that welcomes and embraces the room. “It’s a space that has no walls, and the modern, white counter full of food is the soul of Baretto, a fresh and vital expression. It speaks of the work that made it possible to produce our food, it expresses our passion. All around are walls with oak paneling, terracotta floors, and antique ceilings.” This creates a romantic, exciting atmosphere. “It comes from the details, from the sense of care, in a microcosm of sensations that intertwine: every object, every gesture is a story. A piece of us and our guests,” explains Beppe Acquaroli, who, together with his family, collects new stories every day at Baretto, from those who spend time here. “Among my most intense emotions associated with this place is the music of a little orchestra that played on July 11, 1991 to welcome the first carriage of the San Vigilio funicular, which reopened after 20 years of neglect and a major renovation. That jazz-flavored melody kicked off the first ride and, in a sense, the rebirth of San Vigilio.”<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Story “The Baretto di San Vigilio is a romantic and refined gem that tells the story of a family and its owner.” The love for beautiful things. The first impressive thing is the place itself, an enchanted landscape, with colors that mark the seasons and leave visitors breathless. The Baretto, in via Castello in Bergamo […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1052","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/barettosanvigilio.it\/en\/wp-json\/wp\/v2\/pages\/1052","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/barettosanvigilio.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/barettosanvigilio.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/barettosanvigilio.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/barettosanvigilio.it\/en\/wp-json\/wp\/v2\/comments?post=1052"}],"version-history":[{"count":1,"href":"https:\/\/barettosanvigilio.it\/en\/wp-json\/wp\/v2\/pages\/1052\/revisions"}],"predecessor-version":[{"id":1053,"href":"https:\/\/barettosanvigilio.it\/en\/wp-json\/wp\/v2\/pages\/1052\/revisions\/1053"}],"wp:attachment":[{"href":"https:\/\/barettosanvigilio.it\/en\/wp-json\/wp\/v2\/media?parent=1052"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}